These cookies were a problem from start to finish (I probably should have a made a Bundt cake, instead). The recipe from Better Homes and Gardens appeared simple, but nooooo. The dough was sticky and hard to roll, the cookie cutters broke the dough, the icing looked like a preschooler applied it, and because of redoing the rolling every few cookies, they took forever. The result was akin to Great British Baking Show commentary, “your flavors are excellent, but your result is a mess”.
These are a lime cookie, made with zest.
Preheat the oven to 325 degrees and line your baking sheets with parchment paper. Mix together 1 cup softened butter, 1/2 cup granulated sugar, 1 tablespoon lime zest, and 2 and 1/4 cups flour. After mixing, mold the dough with your hands into two large, smooth balls.
Roll out the first ball on a lightly floured surfaced, about 1/8 inch thick. In my case, the infernal dough stuck to the surface and the rolling pin, all the time. Using cookie cutters, cut out shapes and put them on the baking sheet. (Were I to make these again, I will roll the dough into logs and refrigerate before slicing them into rounds for baking.) Bake for 10-12 minutes and cool on a wire rack.
Meanwhile…the recipe called for a buttercream frosting, when a mirror-glaze finish would have looked better (rolls eyes). Beat together 1/3 cup butter, 2 cups powdered sugar, 1 to 2 teaspoons lime zest, and 2-3 tablespoons of milk, until spreadable. Tint with green food coloring.
Spread the frosting between two cookies to make a sandwich, or ice the top of one cookie (finishing it with green sanding sugar). These are very good, but a pain in the neck to make.